Hawthorne and Wood, Chapel Hill

June 9. Outstanding food. The shrimp was out of this world. The service was a little hearty but well-meant and the table next to us was a little noisy.

Starters.

• black truffle arancini; cured egg yolk, parmigiano-reggiano chilled north carolina shrimp; puffed rice, spiced cashew, sesame peanut vinaigrette, thai basil

Mains:

• sauteéd potato gnocchi; poached egg*, arugula pesto, spring onion soubise, asparagus, hazelnut, beauregarde snow peas
• wild virginia striped bass; romanesco, sunchoke purée, artichoke, bacon vinaigrette, haricots (spelt haircots on the website) verts

I had a Basque rose and a Finger Lakes Riesling to go with the starters and main respectively. We ended up tasting each others food and splitting a semi-fredo like dessert with candied kumquats and caramelised banana. 

TW adds: the shrimp appetizer had a cashew puree which was incredible.  The use of mint in that dish (and in some others) was delicate and fabulous. This chef is creative and makes food that you love but aren't sure exactly what's in it.  This was just fabulous.  Score of 2.  I wish next time to sit outside.